Smokey Venison Steak & Merry Cherry Sauce
with Creamy Potatoes & Lemony Greens
Tender seared venison steak is the star of this show, flavoured with our Kiwi spice blend! Get ready for a smokey, savoury taste sensation, made all the better in this meal drenched in a sweet and tangy cherry sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Cherry Sauce
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat; )
1 packet
Green beans
240 g
Venison Steak
1
Broccoli
2 packet
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Kiwi Spice Blend
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle.
• Cut potato into small chunks. Cut broccoli (see ingredients) into small
florets, then roughly chop stalk. Trim green beans.
• Half-fill a medium saucepan with boiling water, then add a generous pinch
of salt. Cook potato in the boiling water, over high heat, until easily pierced
with a fork, 12-15 minutes.
• In the last 8 minutes of cook time, place a colander or steamer basket
on top, then add broccoli. Cover and steam until broccoli is tender and
potatoes are easily pierced with a fork, 7-8 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of
olive oil. When hot, cook green beans, tossing, until tender, 5-6 minutes.
Transfer to a large bowl.
• In a medium bowl, combine venison steak, Kiwi spice blend and a drizzle
of olive oil.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
When oil is hot, cook venison for 3-5 minutes on each side (depending on
thickness), or until cooked to your liking.
• In the last minute of cook time, add cherry sauce and a splash of water,
gently turning steak to coat.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a
little longer for well done.
• Meanwhile, slice lemon into wedges.
• When the broccoli is done, transfer to the bowl with green beans. Add a
squeeze of lemon juice and a drizzle of olive oil. Season to taste. Set aside.
• Drain and return potatoes to the saucepan. Add garlic aioli and toss to coat.
• Lightly crush potatoes with a fork. Season to taste.
• Slice venison steak.
• Divide smokey venison steak, creamy potatoes and lemony greens between
plates. Spoon any remaining cherry sauce from the pan over steak.
• Serve with any remaining lemon wedges. Enjoy!
